1.040
14 (Sun) February 2010
Seafood Shabu-Shabu
3.5
by Mom
at my uncle’s cabin
-Changchon, Hoengseong, Gangwon, Korea-
with the Family, Mom & Dad, relatives
Whereas Japanese shabu shabu traditionally and most commonly involves beef as the primary meat component, my mother prefers seafood, such as shrimp, oysters, octopus, and mussels. I’ve never seen nor heard of it being done this way in Japan, but seafood would seem to be a reasonable variation. In any case, the resulting broth, which ends up being used for noodle soup and rice porridge, is much lighter in character yet no less rich in flavor than one derived from beef.
Ironically, Hoengseong is the most famous beef-producing region in the country.
Lunar New Year with the maternal-side kinfolk.